The SDSU Food Science Club is an active student organization for those interested in the food science industry. Any student can join, a food science major is not required. Food Science club provides opportunities for professional development and social interaction through numerous events on campus and throughout the industry. The SDSU Food Science club is sanctioned under the Institute of Food Technologists (IFT) Student Association. Club members have the opportunity each summer to travel to the IFT Annual Event and Food Expo; past conference locations include Chicago, New Orleans, and Las Vegas. All students are welcome to attend monthly meetings and events as well as becoming active members.
2020-2021 Executive Team:
Top Row from Left: Dana Edleman- President, Elizabeth Steever- Vice President, Allison Kolbe - Secretary, Bottom Row from Left: Josephine Moor Treasurer, Leona Meyer - Prexy Council Representative, Jessica Christoffer - Activities Coordinator.
The SDSU Food Science club hosts an annual Future Foodies Workshop for 6-8th graders to expose them to Food Science and teach them about the many aspects of Food Science. Past activities have included learning about sensory analysis, the science of ice cream making, cookie experimentation, and how to make yogurt.
The club also has an annual Jackrabbit Cookie Fundraiser around Thanksgiving where club members sell plain, sprinkled, and frosted sugar cookies in the shape of the SDSU Jackrabbit. This is the club’s largest fundraiser and have been found to be a great treat for students, faculty, alumni, and Jackrabbit enthusiasts to bring home for Thanksgiving.
The club also participates in on campus activities like Campus Ag Day, Little International, and various Prexy Council events. Members also attend Ag Day at the Washington Pavilion in Sioux Falls and volunteer at Feeding Brookings. Past activities at meetings include pumpkin painting, apple picking, and pizza making.